# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Spinach Pesto
02 - 3 cups fresh baby spinach leaves, packed
03 - 1/2 cup fresh basil leaves, packed
04 - 1/3 cup grated Parmesan cheese
05 - 1/4 cup toasted pine nuts or walnuts
06 - 2 cloves garlic
07 - 1/2 cup extra-virgin olive oil
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese, for serving
12 - Freshly ground black pepper, to taste
# Method:
01 - Fill a large pot with water, bring to a boil, and season generously with salt. Add the orzo and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain using a colander. Set cooked orzo aside.
02 - Combine spinach, basil, Parmesan, pine nuts, garlic, lemon juice, salt, and black pepper in a food processor or blender. Pulse until ingredients are finely chopped. With the machine running, slowly pour in the olive oil, blending until a smooth, thick paste forms. Scrape down the sides as needed.
03 - Place the warm orzo in a large mixing bowl. Add the spinach pesto and toss to coat evenly. Mix in the reserved pasta water gradually until the desired creamy consistency is achieved.
04 - Taste and enhance flavor with additional salt and black pepper, if necessary.
05 - Transfer to serving bowls. Top with extra Parmesan cheese and freshly ground black pepper. Present immediately for optimal texture and flavor.
